Description

Lemon Blueberry Bread is a moist and flavorful loaf that perfectly balances the bright tang of fresh lemon zest and juice with bursts of juicy blueberries. This bread features a tender crumb, simple pantry ingredients, and a delightful aroma, making it ideal for breakfast, snacks, or dessert. Easy to prepare and versatile, it’s a favorite recipe for bakers of all levels looking for a refreshing and sweet homemade treat.

Ingredients

Scale

Citrus and Fruit

2 tablespoons fresh lemon zest
1/4 cup fresh lemon juice
1 cup fresh or frozen blueberries

Dry Ingredients

2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened (or oil of choice)
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk or yogurt
1 teaspoon vanilla extract

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Instructions

Prepare Your Ingredients: Measure all ingredients precisely, zest and juice the lemons, and wash the blueberries. Keep frozen blueberries frozen until just before folding into the batter to prevent color bleed.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined to ensure an even rise and prevent clumps.
Combine Wet Ingredients: In a separate bowl, beat the softened butter with sugar until fluffy. Add eggs one at a time, then mix in the buttermilk, lemon juice, lemon zest, and vanilla extract to create a fragrant batter.
Incorporate Dry and Wet Ingredients: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to maintain a light and tender bread crumb.
Add Blueberries: Carefully fold in the blueberries evenly without breaking them, ensuring vibrant color and juicy bites in every slice.
Bake to Perfection: Pour the batter into a greased loaf pan and bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Enjoy: Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely, preventing sogginess and helping the bread set properly.

Notes

Use room temperature ingredients for a smoother, more even batter and better rise.
Toss blueberries lightly in flour before folding to prevent sinking.
Fold just until combined to avoid overmixing and keep the bread tender.
Check doneness starting around 50 minutes to prevent overbaking.
Allow the bread to cool completely before slicing for clean cuts.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (about 1/10 of loaf)
Calories: 220
Sugar: 18g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg